Sausage Casserole

Hey.....it's British Sausage Week!!! Who knew there even was one.....so I've set myself a challenge to post a sausage recipe everyday this week.....I'll be eating them too!!!

Day 1 .......This one is a staple dish in our house.....its one of my go to emergency dishes. Its originally a Hairy Bikers recipe but I've fiddled with it a bit and reduced the Smart Points somewhat.

I make it with Weight Watchers Pork Sausages and Mattesons turkey Rashers so it ends up being a really low point delicious meal. This amount makes 12 portions which I freeze for those times when I haven't been shopping or when I feel like something hearty and at 3sp for the portion you can pretty much have almost anything with it....result!

Ingredients

2 large Onions
2 teaspoons Paprika or chilli powder
2 cans Tinned Tomatoes
2 Chicken stock cubes
4 tablespoons Tomato Purèe
30ml Worcestershire Sauce
2 teaspoons Dried Mixed Herbs
2 teaspoons Thyme, Dried
2 Bay leaves
24 individual Weight Watchers Premium Pork Sausages
Spray Oil
300g Matteson Turkey Rashers, chopped

Method

Preheat the oven to 180 deg c, 160 deg c fan gas mark 4

Grill the sausages under a medium grill until nicely browned all over. Cut each sausage into four pieces and transfer to a lidded flameproof casserole dish and set aside (the only reason I cut the sausages is so that they fit into my dishes for freezing you could leave them whole).

Spray a frying pan with the spray oil and fry the turkey rasher pieces until they begin to brown and crisp then add to the sausages.

Spray the pan again, place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often.

Sprinkle over the smoked paprika or chilli powder and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce and herbs.Stir in a little water if you feel it needs it

Tip carefully into the casserole dish containig the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid. Place in the preheated oven until cooked (I leave mine between 45-60 mins)

Original Recipe here